This weekend was our first set up at the Farmers’ Market in Williamsport. If you haven’t had a chance to check out the market, please do! There is everything from fresh produce to plants and delicious salmon. Not to mention, there is a great fiddle band that plays from 10 – 12 each week. The potatoes included in the share were planted into our greenhouse at the end of March. They were a few weeks late this year because the very cold temperatures delayed our shipment from our seed sources.
This week you can expect the following items in your shares:
- Salad Mix
- Butterhead Lettuce
- Collard Greens
Salad greens can also be used to mix in with grains like rice, barley or pastas. I love to make a traditional pasta salad and simply mix some fresh salad greens in right before I serve it. Arugula or spinach is delicious when folded into warm pasta. You don’t even need to cook it! It just slightly wilts from the residual heat. Butterhead lettuce is delicious for lettuce wraps too. These are all healthy and delicious additions that send basic recipes over the top with fresh produce.
Some greens, like kale and collard greens, take some more effort to prepare because of their heartier texture. Below you’ll find a recipe for both kinds of greens. The first recipe is a simple idea for sauteed collard greens. The following recipe is a salad with fresh strawberry dressing. It’s a great way to get the most out of the delicious strawberries that are available right now. Plus, you can substitute them with other fruits as the seasons change.
Sauteed Collard Greens
yields 4 servings
- 2 Quarts Stock or Water
- 2 1/2 Pounds Collard Greens
- 1 Shallot or sweet onion, minced
- 2 Garlic Cloves or Spring Garlic, minced
- 1 TBSP Unsalted Butter
- 3 TBSP Olive Oil
- 1/4 Cup fresh Parmesan or Pecorino Cheese, grated
- Fresh Lemon, cut into wedges (use to taste – optional)Method
In a large pot, bring the water or stock to a boil.
Meanwhile, cut out the stems and ribs of the greens.
Cut the greens into long strips and then into small pieces, about 1″.
Once the liquid is boiling, add the cut greens and cook for about 10 minutes.
Strain the greens very well and press out any excess liquid.
In a large pan, heat the oil over medium heat. Add the onion and saute for a few minutes.
Add the garlic and cook for another 2 minutes. Add the butter, melt completely, and stir.
Add the greens and toss them with the garlic and onions thoroughly.
Place into a serving dish and garnish with the fresh grated cheese.
Serve with a lemon wedge to use for some fresh acidity if desired.
serving note: If you love the salty, smokiness of ham or bacon, try adding some to this recipe. You can cook bacon in the pan before sauteeing the onion. The bacon fat and crispy meat will just add more depth and flavor to your dish! Another method is adding a smoked ham hock to your water while boiling your greens. This will offer a more subtle flavor.
Fresh Strawberry Dressing & Salad
yields about 4 servings
- 1 Pint Strawberries, cleaned thoroughly
- 1/2 Cup Olive Oil
- 3 TBSP Balsamic Vinegar
- 1 TBSP Honey
- 5 Big Handfuls of Salad Greens
- 1/2 Cup Walnuts, unsalted
- 1/2 Cup Feta or Goat’s Milk Cheese, crumbled
- 3 TBSP Sunflower Seeds, unsaltedMethod
Mash 1/2 of the strawberries to a coarse pulp. Reserve the other half for the salad.
In a separate bowl, whisk the oil, vinegar and honey together thoroughly.
Add the mashed berries and whisk until well blended.
In another bowl, mix the salad greens, cheese, walnuts, sunflower seeds and remaining berries together.
Toss in the strawberry dressing. Season with salt and fresh ground, black pepper to taste.
We hope you have a wonderful week! Looking to next week we plan to include salad mix and kale, probably potatoes, strawberries and more!